Mix all of the lamb pattie ingredients together in a large bowl until well combined. Divide the mixture into 12 x 50g balls and flatten out to make patties.
Mix the chilli powder into the cooked couscous in a bowl. Lightly mix the egg in another bowl. Dip each lamb pattie in the egg, then into the couscous and coat well, then place onto a baking tray and bake in a hot oven for 20 minutes.
While the patties are cooking toast the pitta pockets, mix the salad ingredients together and dress with the olive oil, lemon juice and honey.
Arrange the pitta bread and salad onto plates, then top with the warm couscous lamb patties and serve with humous.